Today for the first time, I dropped off both of my boys at elementary school. I’ve been dreaming about this day for at least the last 5 weeks.  We have had a REALLY full summer and for someone like me, who thrives on having a routine and schedule I’ve been gritting my teeth and holding my breathe for the weeks leading up to today. When we pulled up to school my baby hopped out with his big brother, blew me a kiss, grabbed big brothers hand and walked as fast as he could to the playground.  I stood on the sidewalk crying and he never looked back.  I guess they were ready to be done with summer too.

What A Summer It Was!

This was my first summer working from home and having the kids with me.  They went to their grandparents in June but came home for a few weeks in July before our BIG trip. At the end of July we packed up and drove to New York City via Niagara Falls Canada.  That’s 20+ hours in a car.  I am incredibly grateful that my kids are excellent travelers, maybe because they’ve been traveling long distances from the time they were babes in arm.  Each kid had a list of things they wanted to see and do in New York, some of which were a little surprising to me.

Visiting the United Nations

Visit the Statue of Liberty

Noodles in NYC Chinatown

There were so many other little things that we did but overall MarocBaba and I learned two things.

1) We love the Midwestern town we live in.

2) Our kids really do have a solid multicultural base.  They were excited to try new foods and they were not phased for a second when they heard someone speaking another language, dressing a different way or who simply looked different. They were so excited to be in a place where there were so many different kinds of people, food, and cultures!

Because I don’t have to go to an office to work, I was able to keep up with most obligations while we were traveling. Earlier this summer I mentioned that I was participating in the Verizon Savvy Gourmet program. Thanks to the Motorola Xyboard I was given and the unlimited data plan from Verizon Wireless working on the road couldn’t have been any easier. The Xyboard allows you to tether other devices off of it, so I could easily get on the internet with my laptop from anywhere – even when driving down the road! (Only when I was a passenger I promise!) I also had a lot of fun snapping pictures of our travels because heaven knows I couldn’t be anywhere without a) internet access and b) games for the kidlets – both of which my Xyboard provided!

The battery capacity on this tablet is awesome as well.  K hijacked the tablet on our drive from NYC to Washington DC and could watch his favorite streaming cartoons for much of that drive.  I was so grateful to have the Xyboard and wireless support of Verizon for this trip!

We had so much fun but were all very happy to be home. In honor of our great cultural adventure and in an attempt to hold onto our summer memories, I came up with a recipe for Indian Spice Krispies that were an instant hit with everyone who got the chance to taste them.  Just because we’re back home doesn’t mean the cultural exploration has to end! The boys and I sat down and surfed the Xyboard to find out what kind of spices were popular in Indian desserts and decided on the combination in this recipe. These are a no bake recipe, great for an after school snack and special enough to be included at any adult gathering.

Krispie Ingredients

Ingredients

  • 4 Tbsp unsalted butter
  • 1/2 tsp anise seeds
  • a pinch of saffron
  • 1 tsp minced ginger
  • 3/4 tsp cinnamon
  • 3/4 tsp cardamom powder
  • 1/2 tsp turmeric
  • 1 bag of marshmallows
  • 1/2  c crunchy rice noodles
  • 5 c rice krispies or other any puffed rice cereal
  • raisins
  • flaked coconut
  • Rubber Spatula and greased 11 x 7 pan

Directions

In a large pan, add the anise seeds and stir until they begin to pop.  Continue stirring and add the butter.  Once it starts to melt add the ginger, turmeric, cinnamon and cardamom powders.  Crumble the saffron threads with your fingers and mix into the butter spice mixture.  Add all of the marshmallows and continue to stir with a rubber spatula until the marshmallows are completely melted.

When the marshmallows are ready, remove the pan from the heat and immediately mix in the krispies and rice noodles. Raisins and coconut are also added at this point. I used a handful of each but please adjust according to your likes and dislikes.  Toss in more coconut if you love it or leave it out if you don’t – same with the raisins.  Pour out the contents of the pan into a greased 11 x 7 pan.  Smooth the with your spatula and allow to set for at least an hour.  Cut into squares and serve.

Indian Spice Krispie Treats

What do you think? I’d be ever so grateful if you’d leave me a comment to let me know what you think of this recipe and our summer adventure! Tell me about yours too – what did you eat this summer that you loved? Did you go anywhere special?

 


Disclaimer: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.